Today it is was so hot, my family craved a simple, light dinner! This pasta dish hit the spot! The angel hair truly absorbs the delicious sauce, but if you are looking for a heartier pasta, linguine would also work.
Serves 6
1lb Angel Hair Pasta (whole grain preferred)
3 Tbsps Butter
1 Tbsp Olive Oil
1 Pint Grape Tomatoes
3 Cloves of Garlic
1/3 Cup White Wine
2 Tbsps Lemon Juice
Fresh Parsley & Basil
1 and 1/2lbs Shrimp, tails removed
1 6oz Package of Fresh Baby Spinach
Parmesan Cheese
Bring a salted pot of water to boil and cook angel hair pasta according to package directions to al dente.
While water boils/pasta cooks, melt butter over medium heat. Add the oil, tomatoes and garlic. Stirring occasionally, let the tomatoes cook until they are just starting to burst open (about 7 or 8 minutes). Add the white wine and lemon juice to the pan, stir. Toss in some freshly torn parley and basil and the shrimp. Let the shrimp cook and start to turn pink (about 3 minutes) and then add the spinach. Cover the pan for a couple of minutes to let the spinach start to wilt. Ladle about 3 ladlefuls of starchy pasta water over top the spinach. Turn the heat off.
Drain the pasta and add to the tomato and spinach mixture. Toss to mix the pasta in with the shrimp and vegetables. When serving, top with Parmesan cheese and enjoy!
Last night I made this dish again only this time I added a 14.5oz can of petite diced tomatoes and it made an even better broth/sauce for the pasta! I was also out of angel hair and had to use orecchiette instead. I was worried it would not taste right but it was awesome! The little ear shape holds some of the sauce, yum!
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